Bacon Bourbon Brownies with Pecans

By khojnicki

Ingredients

• 1/2 c pecans
• 1/2 lb sliced bacon
• 8 oz. bittersweet chocolate, chopped
• 2 oz. unsweetened chocolate, chipped
• 1 stick plus 2 tbsp butter
• 1 c granulated sugar
• 1/2 packed c light brown sugar
• 2 tbsp bourbon
• 4 large eggs
• 1 tsp salt
• 1/4 c unsweetened cocoa powder
• 1 1/2 c all purpose flour

Details

Servings 24
Preparation time 30mins
Cooking time 130mins

Preparation

Step 1

Preheat the oven to 350 degrees F. Line a 9" square baking dish with parchment paper. Spray the paper with vegetable spray. Spread the pecans in a pie plate and toast for about 8 mins in the oven. Let cool, then chop coarsely.

In a skillet, cook the bacon over moderate heat, turning once, until crisp, 6 mins. Drain on paper towels and let cool, reserving 3 tbsp of the fat. Finely chop the bacon.

In a saucepan, combine both chocolates with the butter and stir over very low heat, until melted. Scrape into a very large bowl. Using a mixer, beat in both sugars with the reserved bacon fat. Beat in bourbon. Add the eggs and salt and beat until smooth. Sift the cocoa and flour into the bowl and beat until blended.

Scrape the batter into the prepared pan and sprinkle the bacon and pecans on top. Bake for about 50 mins, until the brownies are set around the edges but slightly wobbly in the center; a toothpick should have some batter clinging to it. Transfer to a rack and let cool completely. Lift brownies out using parchment paper. Cut into squares or rectangles and serve.